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Grilled Lemongrass Pork Banh Mi Sandwiches
Grilled Lemongrass Pork Banh Mi Sandwiches

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We hope you got benefit from reading it, now let’s go back to grilled lemongrass pork banh mi sandwiches recipe. To make grilled lemongrass pork banh mi sandwiches you need 28 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Grilled Lemongrass Pork Banh Mi Sandwiches:
  1. You need Marinade:
  2. Prepare 1/2 cup minced lemongrass (sub 3 tbsp lemongrass paste)
  3. Get 1/2 cup sugar
  4. Use 2 1/2 tbsp fish sauce
  5. Get 1 1/2 tbsp ground black pepper
  6. Provide 1/4 cup green onions minced
  7. Use 5 shallots, peeled and minced
  8. Use 1 tbsp garlic olive oil (sub 3 minced garlic cloves)
  9. Get 2 tbsp roasted sesame oil
  10. You need 2 tbsp peanut oil/regular cooking oil
  11. Get 2 tbsp sweet soy sauce
  12. Take Do Chua:
  13. Provide 1 cup rice vinegar
  14. Provide 1/2 cup white sugar
  15. Get 1/2 cup water
  16. Prepare 1 tsp salt
  17. Take 3/4 cup daikon cut into matchsticks
  18. Get 3/4 cup carrots cut into matchsticks
  19. You need Spread:
  20. Provide 1/2 cup mayonnaise
  21. You need 2 tbsp sriracha
  22. Provide Other Ingredients:
  23. Provide 4 Bakers of Paris mini baguettes
  24. Prepare 1 1/2 lbs boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt
  25. Get 1 small cucumber
  26. Prepare 1 bunch cilantro
  27. Prepare 1 lime
  28. Use 2 jalapenos
Instructions to make Grilled Lemongrass Pork Banh Mi Sandwiches:
  1. At least 3 hours before cooking (preferably the night before), whisk together marinade ingredients in a shallow bowl. Add raw pork, cover and refrigerate for at least 2 hours to marinade.
  2. At least 2 hours before cooking, boil water, rice vinegar, sugar and salt in a saucepan about a minute, stirring until sugar dissolves completely. Let pickling liquid cool while chopping daikon and carrots into matchsticks. Pour cooled pickling liquid over daikon and carrots in a bowl so they stay submerged, cover, then refrigerate for an hour.
  3. Make sriracha mayo by whisking together in a bowl (can be done whenever)
  4. Cut cucumber into small matchstick length slices, but a bit wider, similar to sliced pickles in a jar, set aside. Take leafy cilantro bits off of the stems and set aside in a pile. Slice lime in quarters. Slice jalapenos after de-seeding/removing the membrane.
  5. Cook pork on grill over high heat ensuring black marks, it won't take long, maybe 3-4 minutes per piece. Slice meat into small strips. Meanwhile cut bread open and scoop out a good portion of the middle - this can be set aside to dip in the sriracha mayo on the side ;)
  6. Toast bread while meat is cooking, ensuring it is toasted on the inside where it was cut (spread it open so the heat hits the white part) Spread sriracha mayo on bread liberally, then add meat into the hollowed out part of the bread.
  7. Drain Do Chua, add to sandwich on top of the meat, along with cucumbers on the sides of the meat against the bread. Sprinkle cilantro and jalapenos on top, squirt with lime and enjoy!

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